Assistant Manager - Banquet Operations
- Posted By:
- Marriott Hotel Ottawa
- Date posted:
- 6 Apr 2026
- Salary range:
- TBA
- Start date:
- Monday, March 30, 2026
- Closing date:
- Tuesday, April 14, 2026
- Location:
- 100 Kent Street, Ottawa, ON, K1P 5R7
How To Apply
Send your resume to careers@ottawamarriott.com
Company Vision
Perfectly positioned just steps from Parliament in the heart of Ottawa, the Ottawa Marriott Hotel has been a pillar of excellence in Canada’s capital for decades. With 493 beautifully appointed guestrooms, 36,000 sq. ft. of versatile event space, a 26th-floor Concierge Lounge, SPIN Kitchen & Bar, a full-service Starbucks, and the breathtaking Summit rooftop venue, we are proud to be Ottawa’s tallest hotel and second-largest overall. We are in the midst of an exciting full-scale renovation, reimagining every space from guest rooms to outlets, to redefine modern luxury while honoring our storied legacy. Be Part of Our Transformation This is your chance to grow with us during a thrilling new chapter. Whether you're welcoming guests, crafting cocktails, orchestrating events, or elevating experiences behind the scenes—you'll help shape the next generation of Ottawa hospitality.
Position Overview
YOUR RESPONSIBILITIES MAY INCLUDE: • Responsible for all guest interactions in the banquet area and for obtaining maximum results in the utilization and appearance of the department. • Coordinate food, beverage, and meeting room set-up requirements as per instructions provided by the Event Order. • Supervise and develop Banquet Hosts to attain superior ESS results and Art of Hosting principles. • Review and approve the weekly work schedule for the division with forecasted costs and productivity ratios. • Perform monthly inventories to ensure that adequate equipment levels and controls are in place to ensure a smooth operation. • Manage set-up, organization, and supervision of all food services functions for the Banquet department while working in conjunction with other departments. • Enforce hotel policies, rules, and regulations of the Hotel and Department. • Able to coordinate the development, interpretation, and implementation of hotel operating procedures and training programs, manuals, directives, menus, work schedules, rules, and regulations for food and beverage Hosts. • Responsible for providing quality levels of performance and Standards for Brilliant Hosting. • Develop new techniques of service towards maximum guest satisfaction at minimum operating costs. • Promote and encourage inter-departmental cooperation and communication to improve customer service and overall satisfaction by coordinating regular departmental meetings. • Other reasonable duties as required.